Once the chef at a restaurant where I was working asked me and another kitchen underling to come up with a soup of the day that incorporated some part of the massive pile of beets that she – or someone – had picked up at the market.
It was a Saturday, with a ton of prep to do for brunch, and it’s possible we didn’t think the task through adequately.
(Spoiler alert: cream of beet soup is not a good idea.)
It tasted fine .
The staff liked it – but there was no way any customers were going to be served ‘that god awful looking Pepto Bismol’.
Wasted food and wasted time: two things guaranteed to tick off a good chef.
But this is not a soup that looks like a liquid antacid.
This is a cranberry viniagrette that is perfect with a winter slaw of cabbage, apple and fennel.
It’s tartness is a good match to hardier winter greens and it pairs up nicely with cheeses, nuts and fruit.
It’s super quick to make.
And it’s pink.
And that’s okay.
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons orange juice concentrate
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon dried thyme
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup vegetable oil
Place all ingredients except oil in food processor and process until fully combined.
Drizzle oil in slowly while machine is running.
Serve dressing immediately on salad, or store in the fridge for up to two weeks.
If you prefer a less tart dressing, you can increase the vegetable oil by 2 - 4 tablespoons. Don't increase the olive oil, though, as the flavor is stronger and can overpower the dressing.
This recipe is shared on Simple Supper Tuesday #93.